Entree: Malaysia – Sabah – Hinava (Raw fish salad from Sabah marinated in citrus with onions, chilies, and grated bambangan)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 25 min

Total 40 min

Ingredients

- 1 lb (450 g) fresh firm white fish (tuna, mackerel, or snapper), very fresh, thinly sliced into 1/2-inch (1 cm) pieces
- 3/4 cup (180 ml) fresh lime juice
- 1/4 cup (60 g) grated bambangan pulp or grated unripe green mango
- 1 small red onion, thinly sliced, about 3 oz (85 g)
- 2–3 bird’s eye chiles, thinly sliced, about 0.5 oz (15 g)
- 1 tbsp (15 ml) grated fresh ginger
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) granulated sugar
- 2 tbsp (30 ml) fish sauce or 2 tbsp (30 ml) water if avoiding fish sauce
- 2 tbsp (8 g) chopped fresh cilantro
- Lettuce leaves or steamed rice for serving (optional)

Instructions

1. Rinse and pat the fish dry, then slice into 1/2-inch pieces and place in a shallow glass or ceramic bowl.
2. Pour the fresh lime juice over the fish so the pieces are well coated; add the salt and sugar and gently toss. Cover and refrigerate 20–30 minutes until the fish is opaque and slightly firm from the acid.
3. Meanwhile, combine grated bambangan, sliced onion, chiles, grated ginger, and fish sauce in a small bowl and mix thoroughly.
4. Drain off a little of the curing liquid from the fish if there is excess, then fold the bambangan mixture and chopped cilantro into the cured fish. Taste and adjust salt, sugar, or chiles.
5. Serve chilled on a bed of lettuce or with steamed rice. Best eaten the day of preparation.